Pizza Oven thread

Looks good, what size of dough balls are you making to get them that size? How much flour etc? Cheers

250g dough balls will make approx a 12" pizza.How much flour etc depends on how many balls you want to make at once.

I use a pizza app and the quantities will differ depending on proofing time,yeast used and room temp.

Here's a shot of what I recently used....
Screenshot_20200722-154222_PizzApp+.jpg
 
250g dough balls will make approx a 12" pizza.How much flour etc depends on how many balls you want to make at once.

I use a pizza app and the quantities will differ depending on proofing time,yeast used and room temp.

Here's a shot of what I recently used....View attachment 1338666
You can also adjust that load out to input hours the dough will spend in the fridge developing. This has a knock on effect on the amount of yeast required.
 
Yeah mine goes into the fridge and I remove a ball for an hour before I use it.
Just finished this crushed chilli base,chicken and pepperoni.🌶🍕
20200722_162841.jpg
 
I've only been skipping through most post but wondered if anyone has built their own oven.
I have a question here Anyone built a 36" pizza oven?

I've only built the log stores and fire place (Chimenea) so far. This is my build so far for 36" pizza oven and Argentinian grill. The chimenea will also be used to cook above and I plan on incorporating a smoker too.
The cooking area is nearly 8' long.
IMG_20200713_211940027.jpg
 
One issue i can possible see with you set up (unless its being changed) is the roof.
If that is plastic or perspex it WILL melt.
These ovens reach VERY high temps and the heat will go straight up.
You may need to change that section over to wood.
The smoke will char the rest of your roof too.
 
One issue i can possible see with you set up (unless its being changed) is the roof.
If that is plastic or perspex it WILL melt.
These ovens reach VERY high temps and the heat will go straight up.
You may need to change that section over to wood.
The smoke will char the rest of your roof too.
They will have brick built chimney's, so high heat won't be an issue.
 
Couple from tonight
 

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Getting better each time, 62% hydration this time and tasted amazing. 3 cheese, 3 chilli and olives. Going to up the hydration a bit more for the next cook. :smashin:

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It’s try with the fyra tonight
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Being watching the thread for a while and having made a few dozen pizzas now on my Ooni Fyra I finally have some half decent photos to share! Even last night one of them turned into a Calzone as I was sticking to the worktop, still they taste amazing and I can no longer have takeaway pizzas.

1. Nudja Chicken peppers.jpg

Nudja chicken and some tiny peppers.


1. Garlic Bread.jpg

Garlic bread with cheese. Thanks to whoever it was that made the recommendation to start and end with a garlic bread to help clean the stone.


One area I'm struggling on is getting the rise in my crusts but it could be the flour I'm using or over working the dough while stretching.
 
Slightly different style of pizzas today. Smaller rim/crust and a bit bigger.

Wife asked for hers to be pinned!:(
 

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Slightly different style of pizzas today. Smaller rim/crust and a bit bigger.

Wife asked for hers to be pinned!:(
They look perfect :thumbsup:
 
Hi,
Is anyone using electric ovens? I'm interested in getting the Effeuno 134h 500.
I currently have a Roccbox but looking for something with a faster charge time between pizzas. The oven is too slow at the moment which is really frustrating.
TIA
 
Hi,
Is anyone using electric ovens? I'm interested in getting the Effeuno 134h 500.
I currently have a Roccbox but looking for something with a faster charge time between pizzas. The oven is too slow at the moment which is really frustrating.
TIA

I use a G3 Ferrari electric oven.It's ready in ten minutes and cooks a pizza in less than five.
I love it.
 
I use a G3 Ferrari electric oven.It's ready in ten minutes and cooks a pizza in less than five.
I love it.
Thanks for your reply. A 5min cook is way too long unfortunately. I'm cooking Neapolitan-Style pizza so needs to cook within 60-90 secs. Heat up time from cold isn't really a concern but maintaining the same high temperature between bakes is crucial.
 
Thanks for your reply. A 5min cook is way too long unfortunately. I'm cooking Neapolitan-Style pizza so needs to cook within 60-90 secs. Heat up time from cold isn't really a concern but maintaining the same high temperature between bakes is crucial.

I think you'll struggle to get an electric oven to suit.
I have done Neopolitan style and while it says it should be cooked in that time,I've been happy with my results.
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Ok. I'll keep searching. Effeuno say they reach 500 with no real loss in temp during cooking. trying to find someone that can confirm this through regular use.
Does that dough have sugar or oil in?
Cheers

Neither.I just use flour,water,salt and yeast for my Neopolitan style.
I use oil,semolina and honey in my NY style.
 
Ok. I'll keep searching. Effeuno say they reach 500 with no real loss in temp during cooking. trying to find someone that can confirm this through regular use.
Does that dough have sugar or oil in?
Cheers
The Effeuno p134h can be used to make Neapolitan style.


Might take some practice. If you search and look up the model on that site you will find tons of info on the oven and mods/stones to use!
 
How many pizzas do you need? I often make 10 or so in my roccbox, people run businesses with a roccbox admittedly I don’t race them through but have never struggled to get them through.
 
The Effeuno p134h can be used to make Neapolitan style.


Might take some practice. If you search and look up the model on that site you will find tons of info on the oven and mods/stones to use!
Thanks. I'll take a look. I've got a pretty good understanding of making Neapolitan pizzas now it's just the oven thats slowing me down. Got myself a new mixer last week because making 10kg batches by hand was too hard work and inconsistent.
Not sure if my roccbox burner is faulty (again) or if it's something else. Temp drops so much between launches and it's really getting to me now!
 

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